2 large butternut squashes, peeled, seeded and cubed 1 cup chopped carrots 2 small potatoes, peeled and diced 1 medium celery spear, diced 3 tbsp. extra light olive oil 2 cups chicken broth 2 cups fat-free half and half salt and pepper to taste 1/4 tsp. ground thyme
Place all ingredients except half and half in soup pot and cook until squash is tender. Puree thoroughly. Add half and half and heat until heated through.